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New Year Eve Olivier Salad
Flora S.
Print Recipe
Course
Salad
,
Side Dish
Ingredients
2
lb
waxy potatoes
such as Yukon Gold;
1
large carrot
2
lb
unsliced bologna
1
white onion
minced;
1
can green peas
drained;
3
hardboiled eggs
mashed;
3
tbsp
fresh dill weed
minced;
3
dill pickles
quartered lengthwise and sliced;
1
tsp
black peppercorns;
2-3
bay leaves
1
cup
mayonnaise
freshly made preferable;
salt
freshly ground black pepper
Instructions
Place potatoes and carrot, unpeeled, into a stock pot.
Add bay leaves, peppercorns, and enough boiling water to cover.
Simmer until done when pricked with a fork, but not falling apart.
Cool completely and peel. Cube potatoes and bologna.
Slice the carrot in half lengthwise.
Split each half into thirds lengthwise and slice across.
Toss together potatoes, bologna, carrot, pickles, eggs, onion, peas, and dill.
Season with ground black pepper.
Add mayonnaise, mix well, and chill before serving.
Notes
(IMPORTANT: Those ingredients that are cubed; for purposes of Olivier salad, are cubed SMALL. The side of each cube should be no more than 1/3 inch.)